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Vegetarian Sweet Potato Black Bean Burgers

Stovetop burger patties built from roasted sweet potato, black beans, sauteed onion and jalapeno, bound with egg and bread crumbs. They cook up soft inside with a crisp edge and hold well for the week when served on buns with lettuce and barbecue sauce.

5 patties · 70 min · main · American · vegetarian

Ingredients

  • ½ cup sweet potato, mashed, from one medium sweet potato
  • 2 teaspoon extra virgin olive oil, plus more for coating sweet potato
  • 1½ cup black beans, drained and rinsed; equivalent to one 15 ounce can
  • 1 cup white onion, diced, from one medium onion
  • 1 piece jalapeno, small, diced (optional)
  • 3 clove garlic, minced
  • ½ teaspoon salt, divided in half
  • ½ teaspoon ground cumin
  • ¼ teaspoon chipotle chili powder
  • 1 teaspoon dry parsley
  • 1 piece egg, large, whisked
  • 1 cup plain bread crumbs
  • 5 piece burger bun
  • lettuce and barbecue sauce, for topping, to taste

Method

  1. Preheat the oven to 400 degrees F. Lightly coat whole sweet potato in olive oil. Poke several holes in the sweet potato using a knife. Place on a baking sheet and roast in the oven until tender, about 45 minutes to an hour depending on the size of your sweet potato.
  2. Remove skin from the sweet potato. Mash the inside until almond pureed. Measure out 1/2 cup of the mashed sweet potato. Before adding black beans, pat them with a paper towel to remove excess moisture. Combine the sweet potato and black beans and mash a little more. You want some whole beans to remain for texture. Set aside.
  3. Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Once hot, add diced onion, jalapeno and garlic. Sprinkle with 1/4 teaspoon salt. Saute until golden brown, about 5 minutes.
  4. Stir sauteed onion, jalapeno and garlic into the sweet potato mixture. Add the seasonings (cumin, 1/4 teaspoon salt, chipotle chili powder, parsley), whisked egg and bread crumbs. Mix until a loose ball forms.
  5. Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than 1/2 inch thick when cooking. The thinner the patty, the firmer it will be.
  6. Heat a skillet over medium heat (I use the same skillet I sauteed the onions in for extra flavor). Lightly spray with non-stick cooking spray. Once hot, add patties. Saute until lightly browned, about 5 minutes. Flip and cook the other side until browned.
  7. Serve on burger buns with for favorite fixings, such as lettuce or kale and barbecue sauce. Enjoy!

Notes

To make gluten-free: Gluten free rolled oats can be finely ground in a food processor and used in place of bread crumbs. You can also do this if you just don't have bread crumbs on hand.

To make vegan: Replace one egg with one flaxseed egg. To make a flaxseed egg, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water. Let rest for 5 minutes before using. This mixture will not be as firm as the egg version but still works well.

How to bake: Line patties on a parchment paper lined baking sheet. Bake at 350 for 25 minutes, flipping halfway through.

To freeze: Form into individual patties before freezing. I like to cook my patties before freezing, but you can also freeze uncooked patties. Store in a freezer-safe container between layers of wax paper to prevent sticking. Heat frozen patties in a skillet until fully thawed and cooked through.

Nutrition (per 1 burger with bun): Calories 330kcal, Carbohydrates 56g, Protein 14g, Fat 6g, Saturated Fat 1g, Cholesterol 37mg, Sodium 631mg, Potassium 393mg, Fiber 7g, Sugar 6g, Vitamin A 2001IU, Vitamin C 7mg, Calcium 148mg, Iron 4mg